As I’m sure most of you do, I get sick of eating chicken all the time too. I’m constantly thinking of new dishes to create using this healthy, lean protein that are quick and easy.
Chicken Medallions with Tarragon Cream Sauce
1/4 c olive oil
-4 boneless, skinless chicken breasts; sliced in evenly in half, lengthwise and cut into 3-4 inch pieces
-1/2 c flour, plus 1 TBSP
-1 medium onion, chopped
-1/2 c white wine
-2 cups chicken stock
-1/4 c sour cream
-1 TBSP Dijon mustard
-1 tsp dried tarragon or 1 TBSP fresh tarragon (or more)*
-Salt and pepper
Salt and pepper both sides of chicken medallions. Dredge chicken in 1/2c flour in a shallow dish and set aside.
Heat 2 TBSP olive oil in a sauté pan. Sauté chicken breasts, 1 batch at a time about 3-4 minutes per side, until browned. Remove chicken from sauté pan and set aside on a plate.
Add 2 TBSP olive oil to pan and toss in chopped onions. Sauté onions for 4 minutes, scraping up any browned bits from the pan. Add 1 TBSP flour to coat the onions. Add wine and deglaze the pan, reduce for 1 minute. Add chicken stock and tarragon* and bring to a boil.
Reduce the heat to medium and return the cooked chicken to the pan to finish cooking. Cook for 5 minutes longer. Whisk in sour cream and mustard and cook until thickened.
Season with salt and pepper and serve over a bed of spinach or rice.
Note: Tarragon is very strong-flavoured herb. If you don’t like the flavour, you can substitute thyme. When using fresh tarragon, add at the end of cooking before serving so the herbs don’t wilt.
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